Don’t be afraid of the food you eat just be honest with yourself. There are so many scare tactics out on the market today that will make you question what you should and shouldn’t eat. It really drives me crazy – we shouldn’t be afraid of the fuel that nourishes us.
As most of you already know, I’m a huge believer of eating real food – nothing fancy just simple whole food. There are not many things that make me cringe but I really don’t like to eat a main dish out of a box. It just doesn’t feel natural, especially when you turn the box over and realize just how many unknown, unpronounceable things are in the box. How is that even possible that it became okay to put all that in a box and a label on it saying it’s, “healthy and nutritious”? It’s shocking to me. When I hear the latest food fad on the news, it always makes me question what the marketing & financial angle is and where they are trying to get consumers to put their dollars. You can never go wrong purchasing whole ingredients, you just can’t.
I really am not trying to be righteous when I say that as I do buy staple items quite often that are in a can or packaged. My intent is not to make anyone else feel wrong in their convictions and what works for them. Some of it goes back to when one of my kiddos had a rough go when he was younger and became very very ill at one point and was placed in the hospital (actually put in a bubble by the infectious disease folks) and they started asking us hundreds of questions about what products we had in our home. Everything from what we ate to what we cleaned with to how we shampooed our carpets. What did these folks know that we didn’t? It scared me and I started to pay attention! Pay attention to the unnecessary expenditures on marketing ploys that this product is “new and improved”. Why did they have to improve it, if it was so good to begin with? Silly things like that went through my mind and I started to ween out any unnecessary stuff from my home. I pared down to using white vinegar & baking soda for cleaning most anything. I feel so much better about cleaning with something I can eat than with something that can physically harm you. The same went with food and paying attention to what made all of us feel better.
So how did I go from posting a picture on bread to this rant? My point was everyone is now afraid of eating bread. It’s not just the bread people, it’s a diversion tactic. Ask yourself, what else are you consuming? If you eat nothing but bread than there may be a problem and there are legit reasons for some folks not to have it.
Will you do me a favor just this once and try making it yourself? I truly believe that when you make something with your own hands that there is an appreciation and a value put on it that doesn’t make you want to gorge. It makes you want to savor the time and attention you put into it. Here is a quick roll recipe that you can make in just under an hour from start to finish! These freeze great so you can just pull them out when you need them for a quick dinner. Give them a try and let me know how you like them!
Quick Rosemary Dinner Rolls
I love making these rolls when I’m in a pinch and don’t have hamburger buns on hand. They are delicious for sliders or just about any sandwich around. They take less than an hour from start to finish!
2 Tbsp. plus 1 tsp. Yeast
2 cups Warm Water
1/2 cup Agave Nectar or Honey
1/2 cup Olive Oil
1/4 cup Fresh Rosemary (or any other herb), finely chopped
Approx. 6-7 cups All-Purpose Flour, plus more, if needed, while kneading the dough
2 tsp. Kosher Salt
1 Tbsp. Butter, melted
Dash of Garlic Powder & Kosher Salt
Preheat the oven to 400° and line baking sheets with parchment paper. Heat water until warm (if the water is too hot it will make the yeast null and void so if it is too hot too touch than it’s too hot to add to the yeast!). Combine the yeast with the warm water in the bowl of an electric stand mixer. Let it set for 5 minutes until bubbly. Add the agave nectar or honey, olive oil, eggs, and rosemary and mix on low speed. Slowly add the flour cup-by-cup turning the mixer on and off (try to mix as little as possible so the gluten doesn’t make your dough tough). Mix until all the flour is just incorporated and the dough pulls away from the sides of the mixing bowl. Add the salt and mix a little more. Next, switch out the paddle attachment for the dough hook attachment and mix just a few times in order to get the dough ready to knead and shape. Lightly flour a
clean surface and begin to knead the dough just a few times just until able to handle without being too sticky. Shape into a large rectangle about 1 1/2″ thick. Divide the dough into equal portions using a knife. Form the dough into round rolls and place on prepared baking sheet, spacing evenly apart about every 1 1/2”. Cover with a clean kitchen towel and set aside in a warm place (you can never go wrong placing it in a south facing room!) and allow to rise approximately 20-30 minutes. Bake for 10-12 minutes or until lightly golden brown. Remove from the oven and brush with melted butter and sprinkle with garlic powder (optional) and salt.